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Chicken with Tinned Oysters and Creamy Sauce, with a Cranberry Rocket Salad

by Finy (follow)
For more recipes by Finy, check out my website: www.finysfood.blogspot.com.au/
Dinner (2274)      Lunch (1798)      Family (1525)      Chicken (692)      Bacon (152)      Rocket (18)      Oysters (4)     


I love oysters and have never made anything with the tinned ones which are smoked, so decided to try this.

The oysters end up not tasting like fresh ones, but the dish was still very good!

Preparation Time: 20 minutes
Cooking Time: 55 minutes
Makes: 2 - 3 servings

For the chicken
2 free range chicken breasts
70 g milk
Bit of sage
1 - 2 tins John West oysters
1 tsp corn flour
70 g thickened cream (or yoghurt would probably be OK)
Bit of basil, dried

For the salad
60 - 100 g rocket
¼ cup craisins (cranberries)
1 small shallot
2 slices shortcut bacon, cooked till crisp and crumbled
¼ cup honey
¼ cup lime juice
1 tbsp Dijon mustard

For the chicken
Rub some salt and pepper into the chicken breasts.

Pre heat the oven to 180°/160° fan forced.

Heat a bit of oil in a pan and fry the pieces of chicken until they are a golden colour - do not cook for long however.

Put the chicken into an ovenproof dish and pour the milk over it. Add the sage.


Cover it and cook for about 30 minutes.

Take it out of the oven and add the drained oysters.

Mix the cornflour and cream, and add to the juices with the basil.


Cover again and bake a further 10 minutes.


Serve with the salad on the side or on a separate plate. It would also be nice with plain boiled potatoes to soak up the creamy gravy.

For the salad
Put the rocket into a large bowl.

Add the craisins and shallots.

Mix the honey, lime juice and Dijon mustard and microwave it for about 30 seconds or until just warm.

Add to the rocket along with the crunchy bacon, and mix.


I like this Recipe - 5
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